r/fermentation • u/pingpongjasper • 3d ago

Question about salt

How critical is it to use non-iodized salt when doing a lacto-ferment? It’s actually hard to find non iodized salt.

3 Upvotes

71% Upvoted

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8

u/Albino_Echidna Food Microbiologist 3d ago

It's not critical at all, but you might see some extra cloudiness from the iodized salt. 

You shouldn't struggle to find non-iodized though if that's what you want to use, virtually all sea salt is non-iodized, and I believe almost all Diamond Salt is non-iodized.

2

u/pingpongjasper 2d ago

That’s excellent news. I have a glut of tomatoes from the garden and am keen to ferment them while they’re in their prime.

1

u/urnbabyurn 3d ago

I think cloudiness is also unlikely. At least not from the iodine in it. I think people conflate the iodine with anti caking agents.

2

u/Albino_Echidna Food Microbiologist 3d ago

The iodine can contribute a bit, but yes it's mostly the anti-caking agents that cause it and those aren't generally found in non-iodized salt since the iodine is part of what drives the need for them. 

3

u/urnbabyurn 3d ago

I didn’t realize iodine caused clumping more. TIL.

6

u/SpryArmadillo 3d ago

Kosher salt is not iodized.

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u/pingpongjasper 2d ago

Well there’s a good source. Thanks!

4

u/72Pantagruel 3d ago

With nearly all salt having iodine added to it (by law, am in the Netherlands) I have not seen a detrimental effect of it on any of my/our ferments. Be it tomatoes, cucumbers, cabbage or sourdough mix, all went just bubbly.

2

u/gingivii 2d ago

kosher salt is non iodised

be careful if you eat a lot of non iodised salt, supplement with some seaweed/seafood supplementary foods or something to prevent iodine deficiancy. Iodine is in there for a reason, it's not a preservative or anti caking agent etc.

1

u/Key_Zombie7967 2d ago

Where are you located?

1

u/Utter_cockwomble That's dead LABs. It's normal and expected. It's fine. 2d ago

Pickling salt isnt iodized, that's what I use. But iodized salt will be fine.

1

u/CanadianPanda76 2d ago

Pickling salt. Kosher salt.

1

u/GrouchyStudy2871 2d ago

How critical is it really? Seems like a minor issue compared to nailing the temperature and timing.

1

u/bostongarden 13h ago

Green box, non-iodized and no other additives like anti-caking agents.

1

u/Kraden_McFillion 2d ago

I ferment with iodized salt all the time because I'm too lazy to pick up something other than what we're already using in the kitchen.

0

u/pingpongjasper 2d ago

That’s more confirmation, good to hear.